Sticky Sriracha Chicken Wings

Recipe Video!: Back by popular demand, we made a new video for our original sticky Sriracha chicken wings post in 2009. Enjoy them for game day, every day or when you’re craving an appetizer for your next gathering.

All right folks, hold on tight because you’re going to be blown away at how amazing these srirachachicken wings are. If you’re a lover of Sriracha hot sauce, or any sriracha brand of hot sauce for that matter, these chicken wings will fly off your platter. The first test batch of these sriracha chicken wings almost disappeared within seconds of coming out of the oven. We literally inhaled eight of these chicken wings in 3 minutes because the sriracha sauce was so good. So good. So finger-licking-good.

Sriracha chicken wing sauce is so good, dip anything in it!

We’re lovers of spice and with all the football games coming up, we needed to spike our already popular crispy asian chicken wings with a little more sweet sriracha heat. We set out to create a buffalo wing (or hot wing, chicken wing, or call it what you want) sauce with our different bottles of sriracha hot sauce.

Yes, there are many different bottles of sriracha hot sauce and we have about 5 different bottles sitting in our pantry, waiting to be coated over chicken wings. And if you’re ambitious like we are about the flair of spicy foods, you can make your own sriracha style chili hot sauce to add to this chicken wing sauce.

The most well known sriracha style hot sauce sauce is the Rooster Brand sriracha hot sauce by Huy Fong and we used this familiar green topped bottle for the sauce. Balanced with some ketchup, vinegar and the fresh golden char of onions and garlic, this sauce it to die for or fight for. The tangy, sweet, vinegary, gentle heat of this sriracha chicken wing sauce is just amped up with enough spice to keep your heart rate up and running for more. For more heat pleasure, just add more sriracha hot sauce!

We’ll be attending a big New Year’s party and can you already tell what our potluck contribution is? A huge platter of these sriracha chicken wings will be ready and waiting for the masses of party goers!

Sriracha Chicken Wings Recipe

Yield:Serves 2-3.

Total Time:1 hour

Chicken wings can be prepared in different ways to achieve their crispness: fried or baked, with flour or not. To make them extra crisp, you can pre-poach (or pre-boil) them first to render off any excess fat. Visit this write up on different ways to prepare chicken wings. This recipe shows a baked technique, but you can certainly fry the wings to make them crispy.

Best of all, this recipe doesn't have any butter and it's *healthier* and still delicious!

Ingredients:

about 2 pounds chicken wings,tips removed

kosher or sea salt and pepper to season the wings

2 tablespoons vegetable oil

2 cloves finely minced garlic

about 1 small onion, minced (1/2 cup)

1/2 cup ketchup

1/4 cup Sriracha hot sauce or any chili hot sauce (or more for a spicier sauce)

Directions:

Preheat oven to 425° F. Line baking sheet with parchment paper.

On baking sheet, spread chicken wings out in one even layer and season with salt/pepper to taste. (we don't coat our wings with oil before baking, but you can if you want. We find that the oil just makes the wings greasier but the wings will be more crisp if oiled). Bake in oven for about 45-50 minutes until golden brown. Flip the wings halfway through baking, after the first 25 minutes.

Heat sauce pan on medium-high heat, then add 2 tablespoons of vegetable oil and add onion and garlic. Continue stirring the onions and garlic until they are golden brown, but not burnt. Allowing the onions and garlic to reach a golden brown stage will bring out the extra fragrance and flavor. Then add ketchup, sriracha hot sauce, vinegar, fish/soy sauce and ground cumin.

Stir well and let simmer on low heat for about 3 minutes. Remove from heat and set aside. After chicken wings have finished baking, toss wings in sauce. Serve warm, although these still taste great when they're cold!

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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.

Hi! Hubby asked for a hot wing type sauce for chicken tonight and I found your site and recipe via google. Instead of wings I used chicken strips which I dredged in seasoned flour, then egg, then cornmeal and panfried in bit of canola oil and butter. Then I tossed in with the sauce (add the cilantro as a reader mentioned) and served on rice. Holey moley. Freakin’ awesome! I’ll be bookmarking your site and writing this recipe in my ‘holy recipe book’! Thanks so much! I got a ton of brownie points with the hubs tonight! 😉

I live in France, where one doesn’t really eat chicken wings on their own, but I’ve be buying chicken, using up the other parts, and freezing the wings. I saw that you had several wings recipes, and wanted to try ont out. I started with this one, and it was a big success (I didn’t have ketchup, but I made an improvised ketchup), we happily ate everything, getting our fingers and cheeks covered in sauce. Delicious!

My boyfriend and I found this recipe when trying to plan for our NYE party. We had so many dishes already planned out that we decided to save this one for later. We just tried it out this week and it was fantastic! The amount of Sriracha was spot on! I love to look at food blogs and yours is one of my favorites! Keep all the fantastic recipes comin’ guys! Thanks so much.

I made these last night for friends, and my food snob boyfriend….everyone LOVED them. Including me. We all thought they were pretty spicy (and by pretty spicy I mean perfect) with the suggested ketchup/sriracha ratio. I want to dip everything in the sauce. Thanks for sharing.

These wings were EPIC! I’m a total Sriracha fiend, so these were right up my alley and a real crowd pleaser. I shared on my blog with a big ol’ link back to you because, well, you guys are awesome! Thanks for the recipe and cheers!

That sauce sounds wonderful. I make my wings by browning them on both sides under the broiler, putting them into a wide crockpot, pour the sauce on top, cook 3 honors on high. It is important not to have too much sauce to begin with for this method to work. Then I broil them again to crisp them up. Usually For the sauce I squeeze honey over the wings in the pot, then hoisin sauce, then bottled BBQ sauce. I am going to try your sauce next.

Hi, I just discovered your website am in love with all the pictures/recipes. I started salivating over this particular chicken wing recipe and am planning on making it soon! Do you mind if I feature this on my blog and linking it to your website? Keep up the great work.

Hihi
I will like to try this receipe but think my local market do not have sriracha hot sauce. I live in singapore and the supermarts have lots of variety of other chilli sauce like garlic chilli sauce ( the Mc Donald type) thai sweet chilli sauce ,normal chilli sauce ( taste the same as those at KFC), and i have my home made chilli paste ( chilli padi blended with garlic with some sesame oil)

Just made this. It is indeed amazing sauce!! I only had chicken breast at the moment but this sauce made my boring chicken breast very exciting! Also I didn’t have onion so used chopped celery instead. Thanks for sharing great recipe!

This looks absolutely delicious! I have been randomly reading your posts after a friend asked if my blog name was the opposite of yours…haha…and I finally just delurked after reading past posts. Thank you for sharing such insightful dishes and better yet, beautifully plated dishes and photos of them. I am a GIANT fan!

Wow. Quite possibly the best wings I’ve ever had. Made them once a couple weeks ago and they were gobbled up (mostly by my wife and I as we couldn’t wait until we had to serve them to our guests). Making them again for a party this weekend… though now I know better – I’m making a double batch! I also made some honey garlic wings to offer up some choice for those with more sensitive taste buds. It’s great that these are baked too – people couldn’t believe it!

Even if you leave the cumin out in this recipe, it will still be tasty. Almost any common dried herb or spice can be used instead of the cumin. They each will give their own nuance to the recipe, so feel free to substitute what you like. If you like basil or oregano, try that in the recipe. Replace the cumin with some paprika for a little smokiness. Explore the tastes and effects of different spices then own the recipe!

We just finished devouring these…they were so delicious! I squeezed a lime and threw some fresh cilantro over them as well..gave them a nice zip! I wish we had some leftover sauce but we may have licked the bowl clean…

Just a word of warning that most are probably aware of – onions take much longer to cook than garlic.

If you add the onions and the garlic at the same time and try to really get the onions caramelized and brown, your garlic will be burnt and bitter. Cook the onions for ~5 minutes, until a nice translucent golden color, before adding the garlic.

Usually you’ll only have that problem if you are cooking on too hot of a pan or too dry to start. Back off the heat a bit. As the onions cook, they’ll release more juices that will protect the garlic from getting overcooked.

I’ve been looking for an alternative chicken wing recipe and I do believe I’ve found it. I’m fascinated by the combination of ketchup and sriracha. I’m putting these on my Super Bowl menu right this second.

Todd and Diane- You always make me so hungry. These wings look delicious and totally do-able even with fifty million other things on the menu.

I hope your New Year’s Eve and New Year’s Day are spectacular and that the rest of your year surpasses the wonder of those two! You guys (and by guys I mean both of you. Remember- I have five sons. Everyone’s a ‘guy’.) are the best.

Oh my. My grandmother made similar wings without the hot sauce. I never considered adding hot sauce to make them even better. These are definitely going on my “must cook NOW” list. They look delicious.

To get our sauce to caramelize, we toss in the sauce and then throw them under the broiler for about 2 min, just enough to get everything nice and sticky.